Meats Low in Glycine (1st - 20th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  570 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  570 mg
• Swine, Pork, large type breed (loin, fat, raw)
  
  770 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  780 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  800 mg
• Chicken, Offal (heart, raw)
  
  810 mg
• Rabbit (meat, lean, raw)
  
  860 mg
• Horse (meat, lean, raw)
  
  870 mg
• Swine, Offal (kidney, raw)
  
  870 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  880 mg
• Swine, Offal (heart, raw)
  
  880 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  890 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  920 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  920 mg
• Cattle, Offal (tongue, raw)
  
  930 mg
• Chicken, Offal (skin, thigh, raw)
  
  930 mg
• Guinea fowl (meat, without skin, raw)
  
  940 mg
• Cattle, Offal (heart, raw)
  
  950 mg
• Turkey (meat, without skin, raw)
  
  960 mg
• Chicken, Offal (liver, raw)
  
  960 mg